Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

1. spread under skin of poultry before grilling or roasting---use a little oil or butter to help it spread.
2. as a colorful garnish/topping for seafood
3. as a last-minute add-in to minestrone or ribollita
4. mix it into butter, roll it in a log and freeze it: instant compound butter. Later, use slices of it to top grilled steaks or fish
5. use 'gremolata butter' to spread on french bread cut the looooonnnnnnngggg way into two halves; toast under broiler and serve.
6. think pasta: this plus olive oil and just-cooked pasta (add a little pasta water to for distribution if need be) plus some grilled shrimp on top? dinner is served.
7. spruce up the side dish: add to green beans, asparagus or buttered red potatoes
8. In Italy, gremolata traditionally tops osso buco (veal).
9. add 1/3 cup olive oil, put in a fancy dish. Surround with the best bread you can find. Dip away!
10. stir into mayonnaise, then apply to sandwich or burger.

And more.

Now that you have THAT down, you can play with your gremolata:

try orange zest, rosemary and garlic instead.

make traditional gremolata, but sub half an orange for half the lemon (zest).